Fun recipe series chapter one - my Pecan Caramel baked corn candy · 31.01.10 by colin newell
I made this on a random whim last night – and I guess all whim’s are unplanned… some not so much.
24 Cups of popped corn (1 cup of your favorite kernels)
1 Cup Butter (margarine for the faint of heart)
2 Cups Brown Sugar – the darker the better – I use Demerara)
1/2 Cup Corn Syrup
1 Teaspoon Salt
1 Tablespoon Vanilla
1 Cup Whole Pecans
Preheat Oven to 250 degrees (F) – In your largest pot melt butter, stir in brown sugar, corn syrup and salt.
Bring to boil stirring constantly. Boil for 5 minutes more without stirring.
Remove from heat. Stir in vanilla. Then pecans.
Pour in all the popcorn. Stir and stir (with a wooden spoon) til all the popcorn is coated with the sugar-nut mixture.
Put all of this mix onto your largest cookie sheet or roasting pan.
Put it in the oven for 1 hour, stirring occasionally.
Store in airtight plastic or tin container.
Great with tea, or coffee or single malt scotch.
Insulin not included.
Summer Fun Food and Drink 2009 - Sooke and Jordan River weekend Winter all food, fun and drink marathon begins - muffins updated
I think I got a cavity reading this. :) Sounds yummy.
— Cheryl Jan 31, 10:54 pm #
This batch have a built in consumption limiter – lots of un-popped corn! Microwave corn is notorious that way. Next time I will check more carefully.
— Colin Newell Feb 1, 08:50 am #